Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 kg mixed firm mushrooms (cremini, small button, chanterelles, oyster), trimmed
- 2 L water + 1 tbsp fine sea salt + 2 tbsp white vinegar (for pre-boil)
- 2 cups (480 ml) water
- 1 cup (240 ml) 5% distilled white vinegar
- 18 g fine sea salt (about 1 tbsp)
- 2 tsp sugar
- 1½ tsp whole black peppercorns
- 4 bay leaves
- 6 large garlic cloves, thinly sliced
- 8–10 fresh dill sprigs (stems and fronds)
- 1–2 tbsp refined sunflower oil (optional)
Do This
- 1. Clean mushrooms; trim ends; halve large ones for bite-size pieces.
- 2. Parboil in 2 L salted, acidulated water for 5–7 minutes; drain and rinse cool.
- 3. Boil brine: water, vinegar, salt, sugar, peppercorns, bay leaves for 2 minutes.
- 4. Pack warm, clean jars with garlic and dill; add mushrooms snugly.
- 5. Pour hot brine to cover (leave 1 cm headspace); tap to release bubbles.
- 6. Optional: add a thin layer of sunflower oil; close jars; cool 30 minutes.
- 7. Refrigerate 24–48 hours; serve chilled with extra dill.
Why You’ll Love This Recipe
- Classic Slavic zakuska flavor: bright vinegar snap, dill aroma, and gentle garlic warmth.
- Flexible: works with cultivated or market “wild” varieties for a mixed-forest vibe.
- Quick refrigerator pickle—no canning required, ready to enjoy next day.
- Perfect alongside rye bread, cured fish, roasted meats, or charcuterie.
Grocery List
- Produce: Mixed mushrooms (about 1 kg), garlic, fresh dill
- Dairy: None
- Pantry: Distilled white vinegar (5%), fine sea salt, sugar, whole black peppercorns, bay leaves, sunflower oil (optional)
Full Ingredients
Mushrooms
- 1 kg mixed firm mushrooms (cremini, small button, oyster, chanterelles), trimmed; halve larger caps so pieces are roughly 3–4 cm
For the Pre-Boil (to purge and firm)
- 2 L water
- 1 tbsp fine sea salt
- 2 tbsp distilled white vinegar (5%)
Brine & Aromatics
- 2 cups (480 ml) water
- 1 cup (240 ml) distilled white vinegar (5%)
- 18 g fine sea salt (about 1 tbsp)
- 2 tsp sugar
- 1½ tsp whole black peppercorns
- 4 bay leaves
- 6 large garlic cloves, thinly sliced
- 8–10 fresh dill sprigs (stems and fronds)
- 1–2 tbsp refined sunflower oil, optional for finishing
Step-by-Step Instructions
Step 1: Prep jars, lids, and workspace
Wash 2–3 pint (about 500 ml) jars and lids in hot soapy water, rinse well, and keep warm. You’re making a refrigerator pickle, not a shelf-stable preserve, but clean, warm jars reduce contamination and help prevent thermal shock when adding hot brine.
Step 2: Clean and cut the mushrooms
Use a brush or damp towel to remove debris; avoid soaking. Trim tough ends and cut larger mushrooms into bite-size pieces so everything cooks evenly. Aim for pieces around 3–4 cm.
Step 3: Parboil to firm and purge
Bring 2 L water, 1 tbsp salt, and 2 tbsp vinegar to a rolling boil (about 100°C/212°F). Add mushrooms and return to a simmer; cook 5–7 minutes, skimming any foam. Drain in a colander and rinse briefly under cool water to stop cooking. Let excess moisture drip away 2–3 minutes.
Step 4: Make the light vinegar brine
In a saucepan, combine 2 cups water, 1 cup vinegar, 18 g salt, 2 tsp sugar, 1½ tsp peppercorns, and 4 bay leaves. Bring to a boil over medium-high heat, then simmer 2 minutes (about 95–100°C/203–212°F) to dissolve the salt and coax out the bay and pepper aromas.
Step 5: Pack jars with aromatics and mushrooms
Divide the garlic slices and dill sprigs among the warm jars. Pack the parboiled mushrooms snugly on top, leaving about 1 cm headspace. Tapping the jars on a towel-lined counter helps settle the contents.
Step 6: Add hot brine and finish
Pour the hot brine over the mushrooms, making sure they’re fully submerged; remove and discard bay leaves if you prefer a subtler bay note, or include 1 per jar for a stronger aroma. Tap jars and run a clean utensil around the inside to release trapped air. Optional: add 1–2 tsp sunflower oil per jar for a gentle sheen and traditional flavor. Close lids fingertip-tight.
Step 7: Chill, cure, and serve
Cool jars at room temperature for 30 minutes, then refrigerate. Let cure 24–48 hours for best flavor. Serve cold with extra dill. Keep mushrooms submerged in brine and always use a clean utensil.
Pro Tips
- Use firm varieties (cremini, small buttons, chanterelles, oyster). Avoid very spongy mushrooms that can become waterlogged.
- Don’t skip the parboil—it purges impurities and helps the mushrooms stay snappy in the brine.
- Pack garlic and dill into jars rather than boiling them to preserve their bright aroma and color.
- For a brighter, sharper pickle, increase vinegar to 1¼ cups (300 ml); for mellower, reduce to ¾ cup (180 ml) but keep refrigerated.
- Only use mushrooms you are certain are edible; if foraged, have them identified by an expert.
Variations
- Chili Heat: Add ½–1 tsp crushed red pepper or a sliced fresh chili per jar.
- Mustard-Coriander: Add 1 tsp yellow mustard seeds and ½ tsp lightly crushed coriander seeds to the brine.
- Garlic-Lovers: Double the garlic and add a small strip of horseradish leaf to each jar for extra snap.
Storage & Make-Ahead
This is a refrigerator pickle, not shelf-stable. Refrigerate at or below 4°C/40°F for up to 10–14 days for best quality. Keep mushrooms fully submerged in brine; top up with a little extra vinegar-water (2:1 ratio) if needed. Always use clean utensils and discard if you notice off odors, fermentation, or cloudiness beyond a light spice haze. Make 1–2 days ahead for peak flavor.
Nutrition (per serving)
Approximate per 1/2 cup: 35 kcal; Protein 2 g; Fat 0.5 g; Carbohydrates 4 g; Fiber 1 g; Sodium 380 mg. With optional oil, add about 30 kcal and 3 g fat per serving. Values are estimates.
